Carrot Cake Cupcakes

Carrot Cake Cupcakes

For a little twist on your usual carrot cake, add our Sweet Spice blend.  These cakes are moist and delicious.  Make double and pop a batch in the freezer.  We also have an alternative recipe for Carrot Cake Loaf.

Makes: 8-10 cupcakes
Prep time: 15 minutes
Cooking time: 60 minutes
Method: Oven

Ingredients

225g grated carrot
100ml oil (sunflower)
110g soft brown sugar
2 tbsp clear honey
1 tsp vanilla essence
2 beaten eggs
110g plain flour
110g wholemeal flour
1 tsp bicarbonate of soda
¼ tsp salt
4 tsp of Sweet Spice

Icing:
30g unsalted butter, softened
85g full fat cream cheese
225g icing sugar

Method

1. Pre-heat the oven to 180°C/Fan 160°C
2. Line a muffin tin with 8 cases
3. In a large bowl mix together the grated carrot, oil, brown sugar, honey, vanilla, and beaten eggs.
4. Add all dry ingredients, including the Sweet Spice, and mix into the carrot mixture.
5. Spoon evenly into cupcake cases
6. Bake at 160°C for 20-25 minutes (until a skewer comes out clean)
7. To make the icing, mix the ingredients together and spread over cake (once cake cooled).
8. Sprinkle with a touch of Sweet Spice blend.

Other Sweet Spice baking recipes include Gingerbread Man Cookies, Fruit Loaf, a delicious Apple Tart or Oaty Biscuits.

You can also use this blend in delicious Mulled Cider or even to make sugar syrup for Cocktails!

You can also use this blend in savoury dishes - try mixing with maple syrup and using as a glaze on your Roast Ham or try our Afghan Curry Recipe, Christmas Bread Sauce or Chicken Shawarma recipes.